EASY CHRISTMAS GRAVY

Prep Time: 5mins Cooking Time: 15mins Serves: everyone

Cacao is one of the great enrichers of flavour and the secret to a great gravy whatever your meat. It adds deep flavour notes, a rich colour and wonderful glossiness. Just add a tiny bit at the end like you would salt and pepper. It couldn’t be easier.

Ingredients

This recipe is for turkey, but if you are roasting a red meat then simply use red wine and the appropriate stock.

The juices from your roasting pan.

200 ml white wine

500 ml chicken or turkey stock

5-8g 100% cacao, Rio Caribe or Carenero

Sea Salt and Black Pepper

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Method

Remove the Turkey from the roasting pan to rest. Tip off the excess fat so you are left with all the dark juices and 1-2 tablespoons of the fat.

Tip the wine into the pan and with a wooden spoon scrape all the delicious carmelised bits off the base of the pan.

Reduce the wine over a medium-high heat for a few minutes until you can smell the alcohol has been driven off and the base of the pan is clean.

Add the stock and reduce for 10-15 minutes or to taste.

Add the cacao and stir it in so it is fully melted. Season to taste with salt and ground black pepper.